Warm Beetroot, Brie & Crouton Salad
with Garlic-Chilli Oil & Walnuts
Switch up your average salad experience by adding double cream Brie, croutons and savoury-spiced beetroot. Add some spectacular finishing touches with garlic-chilli oil and a scattering of walnuts.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Double Cream Brie
(Contains: Milk;)
1
Pear
1 packet
Green Beans
2
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 sachet
Chilli Flakes
1 packet
Walnuts
(Contains: Walnut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio.)
1 packet
Rosemary
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Savoury Seasoning
2
Beetroot
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges.
• Pick and finely chop rosemary (see ingredients).
• Place beetroot and rosemary on a lined oven
tray. Drizzle with olive oil, sprinkle over savoury
seasoning and toss to coat. Roast until tender,
30-35 minutes.
TIP: Beetroot stays firm when cooked. It’s done when
you can pierce it with a fork.
• Cut or tear bake-at-home ciabatta into
bite-sized chunks.
• When beetroot has 10 minutes remaining, place
croutons on a second lined oven tray, drizzle with
olive oil and season with salt and pepper. Toss
to coat.
• Spread out evenly and bake until golden,
5-7 minutes.
• While croutons are baking, thinly slice pear
into wedges.
• Trim and halve green beans.
• Finely chop garlic.
• Thinly slice double cream Brie.
• In a small microwave-safe bowl, microwave a good
drizzle of oil with garlic and a pinch of chilli flakes
(if using) until fragrant, 30 seconds. Season to taste.
• Add green beans and a splash of water to a
large microwave-safe bowl, then cover with damp
paper towel.
• Microwave green beans on high until just tender,
2-4 minutes.
• Drain green beans, then return to the bowl and
allow to cool slightly.
• To the bowl with green beans, add spinach &
rocket mix, pear, croutons, walnuts and balsamic
vinaigrette dressing.
• Toss to combine. Season to taste.
• Divide crouton salad between bowls. Top with warm
beetroot and Brie.
• Drizzle over garlic-chilli oil to serve. Enjoy!
